Get ready to spice up your snack game with these crispy, spicy fried green tomatoes, paired perfectly with a refreshing herbed aioli. This Southern classic with a twist will have you reaching for seconds and maybe even thirds!
Green tomatoes are the star here, offering a firm, slightly tangy base that holds up well to frying. All-purpose flour, cornmeal, and panko breadcrumbs create a crispy coating with a delightful crunch. The salt, black pepper, and cayenne pepper add seasoning and a bit of heat. Buttermilk and milk help the coating adhere and add a slight tang. For the aioli, mayonnaise provides a creamy base while garlic, dill, parsley, chives, and lemon juice bring fresh, vibrant flavors.
These spicy fried green tomatoes are fantastic on their own as a snack or appetizer. For a heartier meal, try serving them alongside grilled chicken or fish. Pair them with a crisp white wine or a cold, light beer to balance the heat. They also make a great topping for a BLT sandwich!
Start by slicing your green tomatoes into 1/4 inch thick rounds. You want them thin enough to cook quickly but thick enough to hold their shape. Set them aside and grab two bowls. In the first one, mix together your flour, cornmeal, panko, salt, black pepper, and cayenne. This is your crispy, flavorful coating. In the second bowl, combine the buttermilk and milk. This will be the wet dip that helps the coating stick.
Now, take each tomato slice and dip it into the milk mixture, letting any excess drip off. Then, dredge it in the flour mixture, pressing lightly to make sure it's fully coated. It might get a little messy, but that's part of the fun!
Heat up some vegetable oil in a frying pan over medium heat. You want enough oil to cover the bottom of the pan, but not so much that you're deep-frying. Once the oil is hot, carefully add the tomato slices in batches. Fry them until they're golden brown and crispy, about 2-3 minutes per side. Keep an eye on them so they don’t burn. Once they're done, transfer them to a plate lined with paper towels to drain off any excess oil.
While those are cooling slightly, mix up your aioli. In a small bowl, stir together the mayonnaise, minced garlic, chopped dill, parsley, chives, and a splash of lemon juice. Give it a taste and adjust the seasoning if needed.
Serve the fried green tomatoes warm with a generous side of herbed aioli for dipping. Enjoy the crunchy, spicy goodness!
Share